Sausage Burger Tapas & Croquettes
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Serves: 4 | Prep: 25 mins | Cook: 45 mins | Difficulty: Medium
INGREDIENTS
- Croquettes: 2 Moving Mountains Sausage Burgers (defrosted), 200g mashed potatoes, 50g vegan cheese (grated), 1 tsp ground coriander, ½ tsp mace, ½ tsp ground harissa (optional), 100g chickpea water, 200g panko crumbs, vegetable oil to fry
- Patatas bravas: 500g potatoes (small cubes), 1 tbsp hot smoked paprika, olive oil
- Chickpeas and spinach: ½ brown onion (sliced), 2 garlic cloves (finely chopped), 1 tin chickpeas (drained, water reserved), 100g baby spinach leaves, vegetable oil
- Other tapas options: Moving Mountains sausages, olives, pan con tomate, olive oil
METHOD
- To make the croquettes, add all the croquette ingredients to a mixing bowl and mix by hand until well combined. Shape into 15 equal size balls.
- Put the reserved chickpea water in one shallow bowl and the panko crumbs in another. Roll each croquette in the water, then the crumbs, and repeat. Place on a board or tray.
- Preheat the oven to 200°C and line a baking tray with parchment paper. Pour enough oil into a frying pan to cover a third of a croquette and warm over medium heat. Fry 5 croquettes at a time until brown, about 3 minutes, turning frequently, then transfer to the baking tray and finish in the oven for a further 10 minutes.
- For the patatas bravas, bring a saucepan of salted water to the boil, add the potato cubes and cook for 10 minutes before finishing with smoked paprika and olive oil.
- For the chickpeas and spinach, sauté the onion, then add the garlic, spinach and chickpeas, stirring until the spinach wilts. Season with salt and pepper.
- Serve the croquettes alongside the patatas bravas, chickpeas and spinach, and any other tapas of choice.
